Peel and mince shallot.

Place another medium pot over medium-high heat and add 4 tsp. olive oil. Add shallots and bacon to hot pot. Stir occasionally until shallots are soft and bacon is crispy, 2-3 minutes.

Add rice and stir occasionally until rice is toasted and opaque, 1-2 minutes.

Add 1/4 tsp. salt, half the chicken base (reserve remaining for sauce), and 1 cup boiling water from other medium pot. Rice should just be covered by water. Stir often until nearly all water is absorbed.

Add 1/2 cup boiling water and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.

Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.

Stir in corn, softened cream cheese, 3/4 the shredded cheese (reserve remaining for garnish), and 1/2 tsp. salt until melted and combined.

If risotto is too thick, add additional boiling water, 1 Tbsp. at a time, until desired consistency is reached.

Remove from burner. Cover and set aside.

Pat scallops dry and season all over with a pinch of salt and pepper. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.

Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add scallops to hot pan and cook until browned and scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.

Remove from burner. Transfer scallops to a plate. Reserve pan; no need to wipe clean.

Return pan used to cook scallops to medium heat. Add 1/4 cup water, remaining chicken base, honey, and red pepper flakes (to taste) to hot pan. Bring to a simmer.

Once simmering, stir occasionally until sauce has thickened, 2-4 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping risotto with scallops, sauce (to taste), and remaining shredded cheese. Bon appétit!